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Blueberry Streusel Scones

Sofi | Broma Bakery · bromabakery.com · 2021 · 8 huge scones or 16 normal sized scones

Against 660 scone recipes

Less liquid than 85% of recipes and less leavening than 88%.

See how all 660 scone recipes compare →

Get the method at bromabakery.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 660 scone recipes, per 100 g of flour.

  • Less liquid than 85% of recipes: 37% of the flour weight against the typical recipe's 52%.
  • Less leavening than 88% of recipes: 2.6% of the flour weight against the typical recipe's 4.4%.
  • More sugar than 84% of recipes: 34% of the flour weight against the typical recipe's 20%.
  • No egg at all, where 62% of recipes use some (most of those 17 to 22% of the flour weight).
Butter: 27%, 34th percentileLiquid: 37%, 14th percentileSugar: 34%, 84th percentileEgg: 0%, 19th percentileLeavening: 2.6%, 11th percentileSalt: 0.6%, 37th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (15)

  • 2 cups all purpose flour≈ 250 g
  • 1/2 cup granulated sugar≈ 100 g
  • 3 teaspoons baking powder≈ 14 g
  • 1/2 teaspoon salt≈ 3 g
  • 1/2 cup unsalted butter, cold and cut into small cubes≈ 114 g
  • 6 tablespoons Greek yogurt*≈ 92 g
  • 6-8 tablespoons heavy cream≈ 104 g
  • 2 teaspoons vanilla extract≈ 8 g
  • 1 1/2 cups fresh or frozen blueberries coated with flour≈ 222 g
  • 1/2 cup all purpose flour≈ 63 g
  • 3 tablespoons white sugar≈ 38 g
  • 3 tablespoons brown sugar, packed≈ 41 g
  • 1/4 teaspoon cinnamon≈ 0.7 g
  • pinch of salt≈ 0.4 g
  • 2 tablespoons unsalted butter softened≈ 28 g

flour 535 gbatter 1078 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 660 recipes. Shaded: the middle half. Tick: the median.

  • Butter27% · 34th percentile
  • Liquid37% · 14th percentile
  • Sugar34% · 84th percentile
  • Egg0% · 19th percentile
  • Leavening2.6% · 11th percentile
  • Salt0.6% · 37th percentile

Oven

Temperature
400°F / 205°C
median 400°F
Time
25 to 30 minutes
median 16 minutes

Keep exploring

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